Thursday, February 23, 2012

Mimicking Hamburger Helper

Magic Man was a well established bachelor when we met.  He was and is independent, a handyman, a very talented illusion manufacturer, housekeeper, and cooks to survive - not because he likes that task.  To be fair, he does a few really good recipes "up his sleeve", so to speak.  I love his potato salad, beans, ribs, fajitas, and sausage.  HIS personal favorites added Hamburger Helper, canned asparagus, and green beans overloaded with bacon, onions, and salt.

The other night, like every night this week, required a quick meal at home.  At work I wondered what we could toss together and be palatable.  I don't stock Hamburger Helper in my pantry, but decided with our stock we could mimic Magic Man's favorite "blend."

Arriving home from work, I headed straight for the kitchen snatching a large baking potato and onion en route.  My trusty Dutch oven started heating on the burner and after a quick potato prep, we sliced it into thicker-than-potato-chip pieces.  We browned the potato slices in hot oil in the Dutch oven, then chopped the onion while the potato slices cook.  The spuds were done, so they started the draining excess oil process and were set aside.  Back in the Dutch oven, the onions sautéd to which we added some ground beef.  A quick defatting of the meat mixture and addition of some flour - I guess it was a couple of tablespoons, we stirred this together and let the mixture bubble and brew for a while.  It was time to toss in some salt, pepper, and minced garlic followed by a cup-ish of chicken broth.  This mixture was thickening nicely and starting to smell really good.  During that simmering time, I discovered a package of frozen peas and dumped those in.  Back in went the potatoes, followed by a couple of big dollops of sour cream.  A final good stir and it was time to eat.

Magic Man complained.  We should have doubled the recipe.

No pictures to go with this story.  Maybe next time.  No one expected this meal to be a hit.  The best part is, this recipe becomes one of our "Some" collection.

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